Every city has its own pastry tradition, even Naples. Indeed, especially Naples. An unprecedented production of desserts: the Sfogliatella, the Roccocò and Mustacciuoli for Christmas, the Baba. Ah, the Neapolitan babà and its original recipe! Let's find out together how to prepare this traditional dessert.
Ingredients for the Neapolitan babà recipe
There are numerous versions to prepare the Neapolitan babà recipe. What we are revealing to you is the classic preparation made by Neapolitan grandmothers, owners of the Neapolitan culinary art. What are the ingredients to prepare approximately 20 babas?
- One kilo of Manitoba flour (or also called 0 flour)
- 100 grams of sugar
- 250 grams of butter
- A pinch of salt
- Two blocks of brewer's yeast
- 18 whole eggs.
For the baba syrup, however, you need about a liter of water, half a kilo of sugar and, of your choice, limoncello or rum for desserts.
Procedure for Neapolitan Baba
The use of a mixer or hook whisks is usually recommended but there is nothing more "traditional" than a hand blender. Let's see below the simple and quick steps to make Neapolitan babà!
Discover our shapes for large and small babas.
In a large bowl place butter, sugar, eggs, salt to taste and brewer's yeast. Work the ingredients and add the sifted flour. Stop only when the dough in the bowl becomes elastic enough.
- Butter a babà pan and arrange the dough evenly. Let everything rest until it reaches the edges of the pan.
- Place the pan in the oven (which you will have already heated up) at 200 degrees for 30 minutes. The dessert will be ready when it is nice and golden.
- In the meantime, let's prepare the syrup for the Neapolitan babà: boil water and sugar in a small saucepan. When the syrup is ready you can add dessert rum or limoncello to taste and let it cool.
You can also use our Rum syrup for desserts.
When serving the traditional Neapolitan babà to your friends, accompany it with a container of limoncello or rum syrup. You will truly amaze everyone!
